Vegetarian
Chole - How to make Chole
Chole also known as chana masala is a delicious and lip smacking curry made out of protein packed garbanzo beans ( also known as kabuli chana) in a spicy and tangy onion tomato gravy.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 2-3 people
- Total
- 40 min
Ingredients
- 1cup ( boiled- pressure cooked for 4-5 whistles with salt)Chickpeas (garbanzo bean/ Kabuli chana)
- 1/4 tspCumin ( jeera)
- Cardamom pods- 2-3 nos, Bay leaf – 2 nos.Whole Garam Masala
- 3 (finely chopped)onion
- 3 (finely chopped)Tomato
- 1 tspGinger Garlic paste
- 2 tspRed Chili powder
- 1/4tspTurmeric powder ( Haldi)
- 2 tspChole masala ( Everest )
- 5-6 tsp (mix tamarind pulp jaggery and keep aside)Tamarind pulp with 1/4 inch piece Jaggery
- 2 tspKasoori Methi (Dried Fenugreek Leaves)
- 6-7 tspOil
Method
- Step 1
In deep bottomed pan heat 6-7 tsp of oil and add cumin seeds and whole garam masala.
- Step 2
Add finely chopped onions and saute until they are well cooked and slightly brown in colour ( do not over brown them)
- Step 3
Add ginger garlic paste and saute until the raw smell of garlic disappears.
- Step 4
Add finely chopped tomatoes and mix well.
- Step 5
Add all the dry spices like the turmeric, red chilli powder and chole masala and mix. Add salt and cover and cook for a few mins.
- Step 6
Once the gravy starts leaving oil you may add the cooked chickpeas along with its water ( water in which they were cooked) .You may adjust the consistency of the gravy by adding water if required.
- Step 7
Add kasoori methi and mix well.
- Step 8
Cover and cook stirring it at regular intervals for 5 mins or so.
- Step 9
Now add the tamarind / jaggery mixture and mix well.
- Step 10
Cook for another 5-6mins without the lid on .
- Step 11
Serve hot with pooris / chappatis. Tastes amazing with Pulav too.
- Step 12
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